It’s Time To Rehearse Your Thanksgiving Cooking Skills
If you’re anything like me, you probably love entertaining, and if you love entertaining, then you probably also look forward to the holidays all year long. Guilty. I love cooking delicious holiday turkey and I love eating it even more.
Sometimes I just get a craving for that scrumptious holiday bird but have no need for a whole roasted turkey yet, so a roasted turkey breast will do for today’s lunch.
This delicious turkey breast has a crispy skin that melts in your mouth with flavors both simple yet savory. The inside is tender and juicy.
If you’re not as into the holidays as I am, don’t fret. The tart notes from the lemon and the savory thyme help keep this turkey breast out of November and make it perfect for year-round, no-excuse-needed comfort food.
On the contrary, if you fall (pun intended) as much in love with this autumn recipe as I did, it would be just as delicious on a whole turkey as the star of your Thanksgiving Day spread. With Thanksgiving only two months away, now is a good time to sharpen those roasted turkey skills!
– 3-5 lbs bone-in, skin-on turkey breast (half breast)
– 2 Tbsp butter, melted
– 2 Tbsp butter, cold, cut into eight little cubes
– 1/4 slice of lemon
– 1 tsp thyme
– 1/2 tsp rosemary
– 1 tsp salt
– 1 tsp fresh-cracked pepper
1.) Preheat oven to 425 degrees.
2.) Remove turkey breast from packaging. Rinse breast under cold water, pat until completely dry.
3.) Whisk together melted butter and all seasonings. Squeeze the juice from the lemon slice into the mixture and whisk together.
4.) Using your hands, rub the mixture all over the turkey breast, covering thoroughly.
5.) Gently peel the skin back and scatter the cold butter cubes underneath. Stretch the skin back over the turkey gently, covering as much of the turkey as possible.
6.) Place in the oven and let cook for 50 minutes, or until internal temperature of the turkey reaches at least 165 degrees.
7.) Tent in foil and let rest for 20 minutes.
Serve hot and enjoy!
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